So, you may be looking at this post and wondering how in the world someone decides to make jambalaya vegan. I mean, most jambalaya recipes call for shrimp, chicken, and sausage. That’s a pretty big chunk of the meal missing by doing this vegan.
Well this all started when my boss found my blog. At first he was outraged that I never mentioned I could cook and furthermore, that I had never brought any of my cooking into the office. It was at this point he declared he wanted shrimp jambalaya. Now, I let this pass because I thought he was joking.
Shrimp and all, the jambalaya smelled so freaking good but I wouldn’t have eaten a bite if my life depended on it (I don’t eat shrimp, ever.)
Fast forward a few days when I was staring a yet another butternut squash I bought (I feel slightly addicted….) Some how I connected jambalaya and butternut squash. Who really knows why I did but I am so glad I did.
The original recipe is from Emeril, so if you feel cheated without the shrimp, sausage, and chicken, try his recipe. My boss said it was absolutely delicious!
- 1 medium butternut squash
- 1 tablespoon olive oil
- ½ cup onions
- ½ cup green pepper
- ¼ cup red pepper
- 1 clove garlic
- ¼ cup celery
- ½ cup tomatoes
- 1 teaspoon vegan Worcestershire sauce
- 2 teaspoon hot sauce
- ¾ cup rice
- 2 cup veggie stock
- 1 cup tomato sauce
- 1 teaspoon each garlic powder and paprika
- ½ teaspoon each oregano, thyme, and onion powder
- ¼ teaspoon cayenne pepper
- none salt and pepper to taste
- In a large skillet, heat olive oil over medium heat. Add onions, peppers, and celery to oil. Cook onions until they begin to soften, about three minutes then add in garlic, squash, tomatoes. Continue to cook for 2-3 more minutes then pour in the Worcestershire sauce, hot sauce, and rice. Cook rice in mixture for 1-2 minutes before adding liquids. Finally, add remaining ingredients, bring to a boil, and reduce then to a simmer. Stir often until rice absorbed all the liquid (about 20-25 minutes.) Remove from heat and serve.
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